Support element, clamp element and stop element for the preparation and/or implementation of a cooking process of pieces of meat, especially poultry

ABSTRACT

A support element for supporting fowl during storage and for use during cooking possesses an overall conical shape and comprises a first generally cylindrical section, a second conical tapered section and a third generally cylindrical section. The first section has a larger diameter than the third section. The first section merges into the second section to define a shoulder on which the fowl can rest by virtue of its bone structure.

BACKGROUND OF THE INVENTION

The invention relates to a support element for insertion into thepassage cavities of pieces of meat.

DESCRIPTION OF THE RELATED ART

Such a support element is known, for example, from U.S. Pat. No.4,027,583. The known support element comprises two telescoping wire rackparts which can be slid into one another, the wires of the bottom partbeing in the shape of a section of a hyperbolic curve. A bird, forexample, a chicken, is inserted on the bottom support element from thetop through its bottom opening. Then the second support element ispushed from the top, through the neck region of the chicken. The chickenis held due to the support elements fitting together like a telescope.

The known support element is not satisfactory in many aspects forexample, the two part design has been found unsatisfactory. And, wheninserting the upper support element by hand or by means of a specialtool, a suitable opening must first be made in the bird whichappreciably increases the cost in handling.

SUMMARY OF THE INVENTION

The object of the invention is to provide a support element which avoidsthe drawbacks of the prior art, and which is of a simpler design.

In accordance with the invention, the support element has a pointsection of decreased diameter to enable the element to push through,fill out and/or maintain the passage cavity in a piece of meat or frozenpiece of meat, especially frozen poultry.

Thus, the support element can be pushed into the passage cavity of themeat until the point end of the support projects at the top above thepiece of meat or poultry. No other part need be inserted into the pieceof meat. Moreover, the point-section of reduced diameter is adaptable tothe bone structure of poultry, especially a chicken. For example, thereis a shoulder on which the bird can be supported due to its bonestructure. Another special advantage of the support element of theinvention is that a piece of meat, especially poultry, can be frozentogether with the support element.

Preferably support elements of different designs are provided forremaining in the piece of meat during frozen storage and for use duringthe cooking process. The support element, when being retained during thefreezing process, is preferably designed as a closed wall cavity. Sincesuch a designed support element is not suitable for carrying out thecooking process, it must be removed prior to the start of the cookingprocess and replaced by another support element, designed in a manner tobe described below. The design of a closed wall cavity has the advantagethat it is relatively simple to remove even when the piece of meat isfrozen.

A support element, as used preferably for carrying out the cookingprocess, has an opening at the bottom end and supports that are spacedfrom one another and that form an air passage opening into thepoint-section. Thus, similar to the known support element as mentionedabove, it is obvious that it is possible to provide a passage for hotair through the inside of grilled food. It is also especially importantthat the support element be designed as conical as possible. Thus, whenthe support element is retained in the piece of meat during frozenstorage, its conicity permits removal from the frozen piece of meat. Theconical design, however, is also important for the support element usedduring the cooking process. By having a conical design the supportelement has a diameter which becomes gradually smaller from the bottomto the top, aside from the transition to the point-section of decreaseddiameter, such that the support has a transitional step between itsconical end and its point section.

Another feature of the support element is that the supports thereof arecapable of expansion. In particular, this feature can be designed as analternative to the step design. When applying and subsequently carryingout the cooking process with a frozen piece of meat, for example afrozen bird, the piece of meat thaws first. The expandable supportelements avoid problems during bird mounting and can be designed, forexample, in the shape of a spring.

The aforementioned support elements adapted to be retained in the pieceof meat during frozen storage, and for use during a cooking process, arepreferably adapted to one another in such a manner that an element,intended to remain in the piece of meat during frozen storage, has atleast in its bottom region outer dimensions that match the intendeddimensions of an element to be used during a cooking process. Also theelements may be designed almost identical in their outer shape, althoughthe element to remain in the piece of meat during frozen storage hasslightly larger dimensions.

The details of the support element will now be described. As statedabove, the support element is preferably designed as a conical spreadingbody so that it can be driven wedge-shaped into the meat, the supportelement tapering off conically, preferably in steps, into severalsections, and the diameters of the individual sections being adapted tothe natural expansion of the inner cavity of the meat. In anotherdevelopment of the invention, the support element used as the spreadingmember, is designed largely as a rod-shaped body, for which thespreading elements project radially. The spreading elements hold thewall of a slaughter opening, such as a bird, away from the rod-shapedbody to enable the entry and passage of air. Preferably the spreadingelements can be moved in the radial direction to facilitate theintroduction of the spreading body into the meat. The rod-shaped bodycan, for example, be designed hollow so that it is possible to partiallylower the spreading elements into the rod-shaped body. In accordancewith another embodiment of the invention, the support element has at oneend a connecting element by means of which, it can be attached as agrill spit, for example, horizontally into a grilling device. In apreferred embodiment the piece of meat is prevented from sliding off thehorizontally mounted support element in that the free end opposing theconnecting element has a detachable stop element that extendstransversely relative to the support element. The support element canalso be designed as a casing of a heat source so that the meat can beheated via the heat source actively from the inside through the supportelement.

A very important advantage of the described support elements, especiallyof different support elements for remaining in a piece of meat during afreezing process, and use during a cooking process, is that it is nolonger necessary to completely thaw or partially thaw pieces of meat,especially poultry, prior to carrying out a cooking process. Suchcomplete thawing or partial thawing is dubious from an hygienic standpoint for a kitchen operation because the thawed carcasses can releasebacteria, germs and the like, which can be transferred by means of toolsthat come into contact with the carcasses and persons in a kitchenoperation. The invention supports poultry carcasses, which can also beplaced in the frozen state on a grill spit or on a support element ofthe invention.

The aforedescribed support element, designed perferably adopted toremain in the piece of meat during a freezing process, is designed as around profile, which extends through the carcass, like a rod, afterhaving been inserted into the carcass and projects on the neck side andthe abdominal side out of the carcass openings resulting from theslaughter. After freezing, the round profile remains in the carcass andcan be pulled out again directly before preparation. The design as acavity, for example in the shape of a sleeve, has the advantage that itcan be wetted, for example, from the inside with water, especially warmwater, in order to facilitate the removal from the deep-frozen birdcarcass directly before it is inserted into a cooking device. Thesupport element can be designed as a one-sided open cavity in whichcorrespondingly warm water can be introduced to facilitate the removalfrom the frozen bird carcass. In this process the support element can bedesigned, e.g., as a cone. The support element is always at least aslong as the bird carcass so that the ends project from the frozen birdcarcass and a continuous passage cavity is formed after the supportelement has been pulled out. As aforedescribed in part, the supportelement can also have sections of different diameters. Thus the supportelement can have, e.g., a relatively large diameter in order to holdopen the abdominal cavity and chest cavity of the bird carcassrelatively wide. This enables the carcass to be prepared for cooking,such as inserting fillings or coating the carcass with spices and herbsfrom the inside. A preferred embodiment provides that the supportelement has a first cylindrical, conical section that fills theabdominal cavity and merges into a second point-section that tapers offconically and fills the chest cavity and which can even force its waythrough the neck of the carcass or can terminate in a third, pin-shapedsection. If the support element is intended to remain in the piece ofmeat during a freezing process, it can be made of plastic, which from afood technology standpoint is non-hazardous. However, other suitablematerials can also be used. If the support element is intended forconducting the cooking process, it is preferably made of stainlesssteel.

Another preferred embodiment of the support element, which is intendedto remain in the piece of meat during a freezing process, provides forprojections that may spread, radially are in pre-determined regions. Theradially spreading projections act as barbed elements, which anchor theexpanding element inserted into the bird carcass. In this mannerunintentional dislodgement is prevented. The projections are preferablydesigned as moulded-on straps. The straps can be uniformly distributedon the periphery of the expanding element. For example, four straps canspread radially in one plane. In such a support element, firstprojections are arranged in the region of the free end of thepoint-section, also possibly the third pin-shaped section. Preferablythe first projections are straps, which are located at the point andconnected to the point-section via a joint element. The joint elementfacilitates bending of the straps while pushing the plug-like supportelement into the carcass so that the insertion is possible with littleenergy because the straps can be disposed adjacent the outer peripheralsurface of the support element during the inserting. However, if thesupport element tends to slide out in a direction opposite insertion,the straps can pivot and anchor in the meat of the carcass like barbs.Preferably each joint element is designed as a film hinge. Since thesupport element may be of plastic, film hinges function as articulatedjoints for moulded on straps. However, it is also possible to provide asprojections at least one annular disk arranged flange-like on the thirdsection or point-section. The annular disks can be made, e.g., of aflexible material so that when the support element is inserted into acarcass, they can wrap themselves around and raise themselves again likebarbs. To fasten the annular disks to the support element provision ismade that in the third section at least one circular groove is providedto receive one annular disk. Just as straps, arranged star-shaped, canbe distributed in several planes, several annular disks can also bestacked. The annular disks can also have different diameters.Furthermore, the support element is characterized in that twoprojections are arranged on the bottom free end of the cylindricalsection. The second projections can be advantageously used as handles tofacilitate the removal of a support element out of the frozen meat.Furthermore, the second straps may have a roughened surface tofacilitate removal of the support element. Furthermore, the inventionincludes a clamping element, which in order to clamp grill foods,especially frozen poultry, which has a cavity provided with a supportelement as aforedescribed, can be slid on a grill spit with arms thatproject against the grill food and can penetrate preferably into thegrill food. A frozen piece of meat, especially poultry, which issubjected directly to a cooking process, in particular by grilling,presents the problem that during the thawing process the meat softensgradually such that any fasteners that were used can increasingly slideoff from the grill spit. In accordance with the clamping element has atleast one springy element the arms of which are supported by springtension on the grill food. Thus, as the volume of the grill fooddiminishes, the arms are held resting on or engaged with the grill food.Provision can be made for arms for the clamp element that enclose thegrill food and are designed as springly elements; for example, the armscan be metal tongues or the like so that under inherent spring tensionthe arms rest on the grill food and, as the grill food decreases involumes, remain at the grill food owing to its spring tension. The armscan also be designed as spreaders, which reach into a cavity in thegrill food and grasp from inside the grill food. Metal tongues or springfingers are suitable as flexible elastic elements, which hold frominside the grill food and simultaneously spread out a cavity in thegrill food. Thus in such a spread out cavity, for example, the cavity ofpoultry, the heat can also be brought to the grill food to cook theinside, thus shorter cooking times being achievable. In a preferredembodiment of the clamp element of the invention provision is made inthat the clamp element has at least a grasping element that bears armsand can move in the longitudinal direction of the grill spit and thatthe springy element is a pressure spring acting on the grasping elementin the longitudinal direction of the grill spit. If the grill foodvolume reduces when grilling, the distance between two clamp elementsbetween which the shrinking grill food is held also changes due tospring tension of the pressure spring. The advantageous result of such aprocess is that the grill food continues to remain clamped between thepair of clamp elements with adequate tension; the arms of the clampelements remain resting against the grill food or are held engaged. Ifthe grill food has been placed on the grill spit in the frozen state,under some circumstances it may have been frozen so solid at the startof the grilling process that even insertable arms could not yetpenetrate the grill food. When the grill food thaws, the spring tensionof the pressure spring causes the arms to penetrate for the first timeinto the grill food as it becomes softer. Of course, arms, which aredesigned as springy elements, e.g. prongs projecting from the graspingelement, fingers and the like comprising parts made of elastic materialcan be combined with such pressure springs. The clamp elements of theinvention are supported by means of the spring tension of two springyelements acting upon the grill food, viz. not only by means of theinherent springiness but also due to the pressure spring.

Another embodiment of the invention provides that the clamp element hastwo grasping elements with arms pointing in opposite directions, apressure spring being placed between the grasping elements. When thepieces of grill food are placed on the spit, a clamp element of theinvention with arms projecting on both sides is placed between theadjacent pieces of grill food, such that the grasping elements of theclamp element are forced together as far as the pressure springtherebetween will permit so that the grasping elements of the clampelements are loaded with the spring tension of the pressure spring andare forced apart in the direction of the pieces of grill food so as tobe held by them when the pieces of grill food shrink.

Another embodiment of the invention provides that the grasping elementis braced via the pressure spring against a slider that can be fastened,for example, with a set screw on the grill spit. The clamp elements withindividual grasping elements braced via pressure springs and clampelements with two grasping elements, which are braced against oneanother via the pressure spring, can be combined with one another on agrill spit, the clamp elements with the individual grasping elementsbeing secured on the grill spit at the ends of the spitted grill foodrow.

The pressure spring is preferably a spiral spring that can be pushedconcentrically on to the grill spit.

Another embodiment of the invention provides that the arms of the clampelement comprise prongs, aligned, for example, parallel to the grillspit. The prongs can be correspondingly shaped or bent of springy wire.They can also be designed as metal points, hook points or the like, asis the case with conventional clamp elements but can penetrate deep intothe grill food subject to the spring tension of the springy element sothat an especially secure hold of the grill food on the grill spit isguaranteed. Preferably each of the prongs has at least one cutting edge,which cuts into the grill food, in particular still frozen grill food,and thus holds the grill food, especially rotationally stable, on thegrill spit.

Another object of the invention is a stop element for use on the grillspit. The advantage is that the stop part has an extension, whosediameter is several times, for example five to fifteen times thediameter of the passage bore of the fastening part, thus the diameter ofthe grill spit. Even in the case of the aforementioned potentialshrinkage and softening of the grill piece during the thawing process, asecure hold is, nevertheless, assumed.

Also, the invention can be described as a process for cooking,preferably grilling, deep-frozen meat, especially poultry such aschicken or the like, the process being characterized in that thedeep-frozen bird carcass is provided with a break-through extendingthrough the carcass prior to cooking. Furthermore, an important featureof the process is that the break-through is formed by pulling anexpanding element out of the frozen bird carcass, which is stuck throughits body cavity before the freshly slaughtered and eviscerated bird bodyis frozen.

BRIEF DESCRIPTION OF THE DRAWINGS

The invention is explained in detail with reference to the embodimentsillustrated in the attached drawings as follows.

FIG. 1 is a side view of a first embodiment of a support element.

FIG. 2 is a side view of a second embodiment of a support element.

FIG. 3 is a top view of the support element of FIG. 2.

FIG. 4 is a side view of another support element.

FIG. 5 is a side view of another support element.

FIG. 6 is a sectional view of a support element with radial projections.

FIG. 7 is a sectional view of a point of a support element with anannular disk.

FIG. 8 is a sectional view taken along line VIII--VIII of FIG. 7.

FIG. 9 is a sectional view taken along line IX--IX of FIG. 6.

FIG. 10 is a sectional view taken along line X--X of FIG. 6.

FIG. 11 shows a set of support elements of which one can be used duringthe cooking process and others can be used during frozen storage.

FIG. 12 is a fragmentary sectional view of the support elementillustrated in FIG. 11 for use during the cooking process.

FIG. 13 is a sectional view of a support element illustrated in FIG. 11for use during frozen storage.

FIG. 14 is a top view of the set of support elements of FIG. 11.

FIG. 15 shows a section of a grill spit with cut, illustrated grill foodpieces and clamp elements.

FIG. 16 is a view of a clamp element of FIG. 1 in the direction of thearms of the clamp element.

FIG. 17 is a view similar to that of FIG. 2 of a second embodiment of aclamp element.

FIG. 18 is a sectional view of a third embodiment of a clamp elementarranged on a grill spit.

FIG. 19 is a side view of a fourth embodiment of a clamp element.

FIG. 20 shows a section of a grill spit with grill food pieces and afifth embodiment of clamp elements illustrated as a fragment.

FIG. 21 is a view of an another embodiment of a clamp element withspringy spreaders, reaching into a cavity of the grill food.

FIG. 22 is a front view of a stop element.

FIG. 3 is a top of the stop element of FIG. 22.

FIG. 24 is a front view of the object of FIG. 22.

FIG. 25 is a fragmentary sectional view of a section of a grill spitwith introduced spreadable clamp element and a stop element.

DETAILED DESCRIPTION OF THE INVENTION

A support element, shown in FIG. 1, is cage-like in its design andcomprises supports 1, which may be of wire. The support element tapersoff, in steps, into several sections 2, which are also designedconically. The support element is designed as an upstanding with fourfeet 3. A piece of meat, for example a bird, especially a frozen bird,can be attached in such a manner on the support element that the supportelement penetrates into a slaughter opening of the meat and theprojecting end or the point-section 4 of the support element projectsout of the meat at the top.

The supports 2 are spaced apart from one another so that the spacestherebetween permit the hot air to reach the meat. Moreover, the supportelement can reach with hooks or the like below the projecting end 4 inthe point-section and can be lifted together with the attached meat.

FIG. 2 is a side view of a second embodiment of a support element,which, as the support element of FIG. 1, tapers off gradually intoseveral sections 2, but in a conical fashion. The support element ofFIG. 2 comprises two supports 1 designed as strips, the supports 1 beingconnected to one another in the shape of a cross. In the region of theupper end 4 the support element has an opening 5 for lifting the supportelement. The support element of FIG. 2 is also designed as a rack, thefoot 3 thereof comprising a grease pan further illustrated in FIG. 3.

The support element of FIG. 4 is designed as an elongated cone having around cross-section. A collar flange 7, which facilitates the handlingduring insertion and removal in or out of the bird carcass, which is notillustrated in detail here, is moulded to the bottom end. Thebroken-away section in FIG. 4 shows clearly that the cone is designed asa hollow part that encloses a cavity 8 which is open at the bottom endat 9 and whose upper end 10 is closed. The support element is roundedoff at the closed upper end 10. As illustrated, the shape of the cone 6is continuously slightly conical, that is, at the bottom end in theregion of the collar flange the round diameter is larger than in theregion of the upper end 10.

FIG. 5 shows another sleeve-like embodiment of a support element. Againthe broken-away section shows clearly that the support element ishollow, its walls enclosing a cavity 8a. At the bottom end the supportelement is open at 9a. The upper end 10a is closed and rounded off. Thissupport element has sections of different diameters, a first cylindricalsection 11, filling the abdominal cavity of a bird carcass (notillustrated here). The cylindrical section 11 merges into a secondsection 12, which tapers off conically and fills the chest cavity of thebird carcass and which terminates in a third pin-shaped section 13 thatpenetrates the opening in the region of the neck of the carcass and thatterminates in the upper end 10a of the expanding element.

Both support elements shown in FIGS. 4 and 5 are moulded of plastic ashollow parts open at the bottom end.

FIG. 6 is a sectional side view of another support element comprising ahollow cone having a bottom first cylindrical section 14, which mergesinto a second section 15 that tapers off. The tapering second section 15terminates in a third section 16. In pre-determined regions the supportelement has projections that extend, for example, radially. Firstprojections 18, 18' are arranged in the region of the free end 17(point-section) of the third pin-shaped section 16, and secondprojections 19, 19' are arranged at the bottom free end of thecylindrical first section 14. Each first projection 18, 18' is designedas a moulded-on strap 20, 20', each strap being joined to the thirdsection 16 via a film hinge 21, 21' and second projections 19, 19' aredesigned as straps 22, 22' having roughened opposing surfaces as shown.

The straps 22, 22' function as grasping elements to enable the expandingelement to be easily pulled out of a frozen carcass.

The free end 17 of the third section 16 has a sealing point 23 havingthrough openings 24. Heated water, which can drain through openings 24into the frozen carcass to accelerate thawing for the purpose ofloosening the expanding element out with greater ease, can be filledinto the hollow expanding element.

As shown in FIG. 9, the support element of FIG. 6 has four firstprojections on straps 20, 20', 20", 20'" joined to the third section 16by corresponding film hinges 21, 21', 21", 21'".

As shown in FIG. 10, the support element of FIG. 6 has four secondprojections 19, 19', 19", 19'"on straps 22, 22', 22", 22'" havingroughened opposed surfaces.

As shown in FIGS. 7 and 8, at least one annular disk 25 projectsradially from third section 16 and is made of a flexible material. Thethird section 16 has at least one circular groove 26 to receive annulardisk 25 for mounting it in place.

FIG. 11 shows a set of support elements, the support element 26 beingdesigned as a support element to be used during the cooking process andthe support elements 27 being designed as support elements remaining ina piece of meat during frozen storage. As shown in FIG. 12 supportelement 26, comprises two wire loops 28 that are arranged cross-shapedrelative to one another, a wire loop in the point-section projectingover the other so as to provide a passageway for air corresponding tothe arrow 29. One of the longer extending loops 28 has a point 30 tofacilitate insertion of the support element into the pieces of meat inparticular poultry, so as to be put into a grilling oven. Element 11,FIG. 11, facilitates removal of the support element from the meat.

The support element of FIG. 12 has a bottom catch basin 32 for greaseand the like which runs off the meat.

The support element shown of FIG. 13 is essentially the same as that ofFIG. 6 except that it is continuously conical.

As shown in FIG. 14 the support elements can be arranged together toform a sale set.

FIG. 15 shows a portion of a grill spit 33 on which pieces of grill food34 are spitted. Each piece of grill food 34 is clamped on the spitbetween two clamp elements 35a, b, which are pushed onto the grill spit33. The clamp element 35a has a slider 36, which is attached to thegrill spit 33 with a set screw 37. Facing the grill food 34 is agrasping element 38 with a plate 39 and prongs 40 projecting from theplate 39 The prongs 40 have ground cutting edges 41 adapted to cut intothe grill food 34.

The other clamp element 35b has two grasping elements 38 with plates 39supporting extending in opposite directions and sticking into differentgrill food 34. Between the plates 39 of the grasping elements 38 of theclamp element 35b is placed a helical spring 42, which is compressed andthus acts in the longitudinal direction of the grill spit 33 with itsspring tension on the plates 39 of the grasping elements 38.

FIG. 16 shows a plate 39 of a grasping element 38, the prongs 40 beingshown in a sectional view and the profile of the cutting edges 41 beingapparent.

FIG. 17 shows a plate 39 with spike-like prongs 40. In the center of theplate 39 is a square opening 43 through which a grill spit 33 with asquare cross-section can extend so that the plate 39 is rotationallystable on the grill spit 33.

FIG. 18 shows another embodiment of a clamp element with a graspingelement 38 with prongs 40, which is braced at a slider 36, attached tothe grill spit 33 with a set screw 37, by means of a helical spring 42.

FIG. 19 shows another embodiment of a clamp element with two graspingelements 38 with prongs 40, which are connected to one another by meansof a helical spring 42.

FIG. 20 shows clamp elements 44, having flexible arms 45, which arearranged at sliders 36 and which bear to the outside of the grill food34. The arms 45 have nubs 46 bearing against the food, although the nubscan be designed as spikes that can penetrate into the grill food 34.

FIG. 21 is a view of an embodiment of the clamp element in which fourarms 45 made of flexible round steel are arranged at the graspingelement 38, which can be fastened on a grill spit with a set screw 37.The arms 45 are designed in such a manner that they can reach into acavity in the grill food (cf. also FIG. 25) and also act as spreadersspreading the cavity from the inside.

The stop element 47, shown in FIGS. 22 to 24, has a fastening part 48with a fastening screw 49. The fastening part 48 has a passage bore 5,through which a grill spit can be extended. An aligned passage bore 51is provided in the stop part 52. The stop part 52 has a length ofseveral times, for example, five to fifteen times the diameter of thepassage bore 51.

Finally, FIG. 25 shows a grill spit 33 with grill food 34 supportedthereon and a spreading element (FIG. 21) extending into the grill food34. The arms 45 extend into the inner cavity 53 of the food. During thecooking process and related thawing of a firm grill food 34, the arms 45can maintain the hold of the meat by means of a spreader. The stopelement 47, which is used in the embodiment of FIG. 25, provides for asecure stop hold. As an end piece, this stop element 47 is, however,especially important in relationship to the use of the clamp element,according to FIGS. 15 to 19.

We claim:
 1. A support element for supporting fowl during storage andfor use during cooking, said fowl having a through cavity, the elementhaving an overall conical shape and being insertable in the throughcavity of the fowl, and the element having a first generally cylindricalsection, a second conical tapered section, and a third generallycylindrical section, said first section having a larger diametercompared to the diameter of said third section, said first sectionmerging into said second section which defines a shoulder on which thefowl can rest by virtue of its bone structure.
 2. The element accordingto claim 1, wherein an end of said first section is open and defines abase of said element, said element comprising a pair of intersectingelongated members of different lengths presenting an opening at a topend of said element opposite said base, said opening defining an airpassage.
 3. The element according to claim 1 wherein a radiallyextending elastic means is provided adjacent a tip end of said elementlocated on said third section, said means anchoring the element uponinsertion into the fowl cavity, and said means being bendable to permiteasy removal of the element from the cavity.
 4. The element according toclaim 3, wherein said means comprise a plurality of spaced lugs.
 5. Theelement according to claim 3, wherein radially extending projections areprovided on said element at a base of said first section, saidprojections forming grasping means for the withdrawal of the elementfrom the cavity.
 6. The element according to claim 1, wherein saidelement comprises a hollow tube having a closed tip end, said tip endcomprising an end portion of said third generally cylindrical section.